Pages

Friday, December 21, 2012

Pomegranate Brussels Sprouts

Steam brussels sprouts in a covered pot until tender, let water evaporate off. Add a dash of olive oil to brown the sprouts. Add salt and pepper to taste and a pinch of thyme. Meawhile toast some raw almonds in a dry skillet. When brussels sprouts are done, top with almonds and a handfull of pomegranate seeds. What a lovely dish!